John Myers
Cooking: Spicy Tomato Soup with Corn
The perfect cooking: spicy tomato soup with corn recipe with a picture and simple step-by-step instructions.
- 2 tbsp Olive oil
- 1 piece Onion red
- Crushed red pepper
- Curry hot
- 2 tbsp Tomato paste
- 1 tbsp Cornmeal
- 300 g Canned tomatoes chopped
- 750 ml Vegetable broth hot
- 150 g Sweet corn canned drained
- 50 g Rice noodles
- Peel the onions and cut into small pieces. Put the oil in a saucepan and sauté the onions in it.
- Add pul of beaver and curry (about 0.5 teaspoon each according to taste) and sauté briefly, then stir in tomato paste, then the corn flour.
- Then add the tomatoes, stir everything together and reduce a little.
- Now add the vegetable stock, stir, bring the whole thing to the boil and simmer gently with the lid on for about 1 hour.
- Then take the pot off the stove and let it cool down a bit, then puree, season to taste if necessary.
- Now put back on the stove, add the corn, bring to the boil again, add the noodles and then simmer again over low heat with the lid on for about 15 minutes.
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